Beef and Lamb Kofta

Get Ready

The kofta will adhere best to wooden skewers; give them a soak for at least 30 minutes before starting this recipe. Cooking times may vary based on the size and intensity of your campfire.

1 lb. ground beef

1 lb. ground lamb

1 small onion, grated on the large holes of a box grater

1/4 cup chopped fresh parsley

1 large egg, lightly beaten

3 garlic cloves, minced

2 tsp. salt

1 Tbsp. ground cumin

1 Tbsp. olive oil

1 tsp. smoked paprika

1/2 tsp. black pepper

1/2 tsp. ground cinnamon

1/2 tsp. lemon zest

1/4 tsp. red pepper flakes

directions:

1. Combine all ingredients in a large bowl and mix until well combined and mixture feels slightly sticky. Divide meat into 9 portions, then roll into small, torpedo-like shapes about 6 inches long and 1 inch wide.

2. Thread meat through 9 soaked wooden skewers, pressing gently so that it flattens slightly and adheres to skewers.

3. If building a campfire with coal, cook skewers over hot, bright red coals, rotating throughout, until browned and centers of meat register 155 degrees, 8 to 10 minutes. If using a wood-based campfire, cook skewers over medium heat (on the edge of the flames).